Lasagna-Stuffed
Spaghetti Squash
Makes
4 very generous servings
- 5
pounds spaghetti squash (2 medium-sized squash)
- 1
teaspoon olive oil
- 1
yellow onion, diced
- 2
to 3 cloves garlic, minced
- 1
pound ground beef
- 1
1/2 teaspoons salt, divided
- 1
(15-ounce) can crushed tomatoes
- 2
cups ricotta, whole or 2%
- 1/4
cup roughly chopped parsley
- 1
cup shredded mozzarella
- Chopped
parsley or basil, to garnish
Preheat
the oven to 400°F. Cut the squashes in half and scoop out the seeds.
Lay them cut-side down in a roasting pan or other baking dish, and
add about an inch of water. Roast for 45 to 60 minutes, until soft
when poked with a fork. Transfer to a cooling rack until cool enough
to handle.
While
the squash is roasting, warm the olive oil in a high-sided skillet or
saucepan over medium-high heat. Stir in the onions and cook until
translucent, 5 to 8 minutes. Stir in the garlic and cook until
fragrant, 30 seconds. Add the ground beef and 1 teaspoon of salt.
Cook until well-browned, breaking up the beef into small crumbles, 5
to 8 minutes. Stir in the crushed tomatoes and bring to a simmer.
Continue simmering the sauce until the squashes are ready, 5 to 20
minutes. Taste the sauce and add more salt if desired.
Use
a fork to shred the inside of the squash, leaving about a half-inch
of squash left in the shell. Mix the shredded squash into the tomato
sauce. In a separate bowl, mix together the ricotta cheese, the
parsley and 1/2 teaspoon of salt.
Wipe
out the roasting pan and arrange the squash shells inside, like
bowls. Divide half of the ricotta mixture between the shells, using a
spoon to spread the ricotta evenly over the bottom of the shells.
Divide half the tomato sauce between the shells, spooning over top of
the ricotta. Top with another layer of ricotta and tomato sauce.
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At this point, the shells can be covered and refrigerated for up to
24 hours. Add an extra 10 minutes to the cooking time.
Bake
the shells for 15 minutes at 400°F. Sprinkle the mozzarella over the
tops of the squashes and bake for another 15 to 20 minutes, until the
cheese is bubbly and browned in spots. (For a more golden top, run
the squashes under the broiler for a minute or two.)
Sprinkle
parsley or basil over the tops and serve immediately. Leftovers will
keep for 1 week in the fridge.
Recipe
Notes
Casserole
Version: Instead of stuffing the squash shells, this can be baked
casserole-style in an 2-quart (8x8-inch) baking dish. Layer 1/3 of
the tomato sauce into the dish, followed by 1/2 the ricotta and
another 1/3 of the sauce. Top with the remaining ricotta and the
tomato sauce. Bake for 15 minutes,
